Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
138
Calories
5g
Protein
1g
Fat
30g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup raw carrots
- 1 cup tomatoes
- a teaspoon of dress- ing on each serving
- 1 cucumber
- 1 onion
- 1 green pepper
- salt
Directions
1
1 cup raw carrots, peeled 1 cucumber, cut in small
2
and diced. pieces.
3
1 cup tomatoes, cut in small 1 onion, cut in small pieces.
4
pieces. 1 green pepper, cut in small
5
Mix with a small quantity of oil or cooked dressing, salt to taste, and serve cold on lettuce with a teaspoon of dress- ing on each serving. Other vegetables may be used if pre- ferred, as celery or beets.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive